CHEESE BREAD (BISQUICK)

1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese

Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x
1-1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on
top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.

SESAME BREAD (BISQUICK)
2 c. Bisquick mix

1/2 c. cold water
1/4 tsp. garlic powder
2 tbsp. oleo, melted
2 tbsp. sesame seed
2 tbsp. nuts, chopped (optional)

Heat oven to 425 degrees. Mix Bisquick, water and garlic powder until soft dough
forms. Pat into 10 inch circle on ungreased cookie sheet; brush with oleo. Sprinkle
with sesame seed and nuts; press firmly into dough. Cut into 12 wedges. Bake until
golden brown, 15 to 20 minutes.

BANANA APRICOT NUT BREAD (BISQUICK)

3 c. Bisquick baking mix
2/3 c. sugar
1/3 c. Gold Medal flour
1 egg
1/2 c. milk
1 c. mashed bananas
1/2 c. chopped nuts
1/2 c. cut up dried apricots

Heat oven to 350 degrees. Combine baking mix, sugar, flour, egg, milk and bananas. Beat vigorously for 1/2 minute. Stir in nuts and apricots. Pour batter into greased loaf pans, 9 x 5 x 3 inches. Bake 50-60 minutes.

BANANA CHOCOLATE CHIP BREAD (BISQUICK)

1/3 c. oil
1/2 tsp. vanilla extract
3 eggs
3 lg. bananas (mashed with a fork)
2 1/3 c. Bisquick
1 c. sugar
1/2 c. chopped walnuts OR chocolate mini morsels

Heat oven to 350 degrees. Grease loaf pan (9x5x3 inch). In a large bowl, mix all dry ingredients, Bisquick and sugar; set aside. In a medium bowl, mix oil, vanilla and eggs together with a fork; add to dry ingredients and mix again for 1 minute using a fork. Add mashed bananas and walnuts or chocolate mini morsels; beat vigorously for 1 minute. Pour into loaf pan; bake until wooden pick inserted in center comes out clean (55 to 65 minutes). Remove from oven; run butter knife around sides of loaf in pan. Let stand for 5 minutes, then remove from pan.


BANANA BREAD (BISQUICK)

3/4 c. sugar
1/2 c. milk
1 egg
3 c. Bisquick
1 c. bananas, mashed (2-3)

Heat oven to 350 degrees. Mix all ingredients together. Beat vigorously for 30 seconds. Batter may still be lumpy. Pour into well greased loaf pan (9x5x3 inches).
Bake 45-50 minutes or until toothpick stuck into center comes out clean. Cool before slicing.


BEER BREAD (BISQUICK)

4 c. Bisquick
4 tsp. sugar
1 (8 oz.) can beer

Mix Bisquick, sugar and beer until smooth. Pour in greased loaf pan and cover. Let rise until double in size. Bake at 350 degrees until brown.


ZUCCHINI BREAD (BISQUICK)

2 c. Bisquick
1-1/2 c. zucchini, shredded
1/4 c. vegetable oil
2 tsp. cinnamon
1/2 c. nuts, chopped
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. nutmeg

Heat oven to 350 degrees. Grease bottom only of loaf pan. Beat all ingredients on low speed, scraping bowl constantly every 30 seconds. Beat on medium speed,
scrape bowl occasionally. Pour into pan and bake until toothpick comes out clean, 50 to 55 minutes. Cool completely before slicing. Store in refrigerator.

NUT BREAD (BISQUICK)

3 c. Bisquick
1/2 c. sugar
1/3 c. flour
1 egg
1 c. milk
1-1/4 c. chopped nuts

Heat oven to 350 degrees. Grease loaf pan 9x5x3 inches. Mix Bisquick, sugar and flour, egg and milk; beat vigorously with spoon 1/2 minute. Stir in nuts. Pour into prepared pan. Bake 55 to 60 minutes. Cool before removing. Cool before serving.


APPLESAUCE BREAD (BISQUICK)

2-1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

STRAWBERRY SOUR CREAM BREAD (BISQUICK)

2-1/3 c. Bisquick
3/4 c. sugar
1/3 c. sour cream
1/4 c. vegetable oil
1 1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 c. chopped nuts
1 c. chopped strawberries

Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.

PUMPKIN BREAD (BISQUICK)

1/3 c. vegetable oil
1 c. canned pumpkin
3 eggs
2-1/3 c. Bisquick
1-1/4 c. sugar
12 tsp. cinnamon
1/2 c. raisins

Preheat oven to 350 degrees. Generously grease bottom of 9 x 5 x 3 inch loaf pan. Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan. Makes one loaf.

SPICED CRANBERRY BREAD (BISQUICK)

1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

CHERRY NUT BREAD (BISQUICK)

3 c. Bisquick
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
1 egg
1 c. milk
1 c. candied cherries
3/4 c. nuts

Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add cherries. Bake 35-45 minutes, oven 350 degrees. Cool before removing.


HAWAIIAN BREAD (BISQUICK)

2 c. Bisquick mix
1/4 c. margarine, soft
3/4 c. sugar
2 eggs
1 c. mashed ripe bananas (2-3 med.)
1/3 c. macadamia nut bits (can use walnuts)
1/2 c. crushed pineapple with juice
1/2 c. coconut

Preheat oven to 350 degrees. Cream sugar and margarine. Add eggs gradually. Add bananas, pineapple, nuts and coconut and mix well. Add Bisquick. when all is blended, pour into greased loaf pan. Bake for 55 minutes or until done.


CORNBREAD (BISQUICK)

3/4 stick margarine
2 c. Bisquick
1 egg
1 (8 oz.) can creamed corn

Melt margarine in an 8x8-inch baking pan. Mix Bisquick, egg and creamed corn. Dump into melted margarine. Bake at 350 degrees for 25 minutes or until brown.


POPPYSEED CHEDDAR CHEESE BREAD (BISQUICK)

3-3/4 c. Bisquick baking mix
2 c. grated Cheddar cheese
2 tbsp. poppy seeds
1/8 tsp. red pepper
3 eggs
1 to 1-1/4 c. milk

Preheat oven to 400 degrees. Mix all ingredients except milk, blend thoroughly in large bowl. Add enough milk until mixture is fairly stiff. (Mixture will be moist and will not hold together.) Spoon into greased bread baking pan. Bake for 55 minutes. Let cool 5-10 minutes before cutting. Yield: 1 loaf.

POPPYSEED NUT BREAD (BISQUICK)

3 c. Bisquick baking mix
1/2 c. sugar
1/4 c. poppy seed
1 tbsp. grated orange peel
3 eggs
3/4 c. milk
3/4 c. chopped nuts

Pour batter into greased and floured loaf pan, 9x5x3 inch. Bake 55-60 minutes for 1 loaf.


BLUEBERRY BREAD (BISQUICK)

2 c. Bisquick
3/4 c. quick oatmeal
2/3 c. sugar
1 c. ripe mashed bananas
1/4 c. milk
2 beaten eggs
1 c. blueberries

Mix all ingredients by hand except the berries. Beat fast and hard for 30 seconds. Fold in berries. Pour into pan and bake 45-55 minutes or until toothpick comes out clean. Cool 10 minutes. Store in the refrigerator.


APPLESAUCE BREAD (BISQUICK)

2-1/2 c. Bisquick baking mix
1/3 c. sugar
1/4 c. margarine or butter, softened
2 eggs
1 c. applesauce
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 c. raisins

Heat oven to 350 degrees; grease and flour 9 x 5 x 3 inch loaf pan. Beat all ingredients except raisins in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat at medium speed, scraping bowl occasionally, 2 minutes. Stir in raisins. Pour batter into pan. Bake until wooden pick inserted in
center comes out clean, about 35 minutes. Cool slightly. Remove from pan. Cool completely before slicing.


SAUSAGE BREAD (BISQUICK)

1 lb. hot Owens (or Jimmy Dean) sausage
1/2 onion, chopped
1 c. Swiss cheese, grated
Parmesan cheese
1/4 - 1/2 tsp. Tabasco sauce
1 egg, beaten
1/2 c. mayonnaise
1/4 c. parsley flakes
2 c. Bisquick mix
2/3 c. milk

Brown sausage and onion; drain and cool. Mix Bisquick mix, milk, Tabasco sauce, mayonnaise and parsley flakes; then add cheese and sausage mixture. Spread in a sheet cake pan.* Sprinkle with Parmesan cheese. Bake 20-30 minutes at 400 degrees. Cool in the pan. *Spray pan liberally with Baker's Joy (or grease and flour pan).

B-man